Sausage Stuffing Potato Bake
This layered Sausage Stuffing Potato Bake can be made topped with Brussel sprouts or broccoli and can be served as a main meal or a side dish to roast chicken or turkey.
Ingredients
- ½ tablespoon olive oil
- 800-850 g baby potatoes
- 6 pack good quality or low fat sausages
- 170 g stuffing mix like Paxo
- 150 ml hot water
- 1 onion finely diced
- 350 g Brussels sprouts quartered or broccoli, florets sliced
- 200 ml double cream
- 60 g grated parmesan cheese
- 140 g grated cheddar
- Black pepper to taste
Instructions
- Preheat your oven to 200ºc/180°c/400°f/gas 6.
- Add the stuffing mix to a medium mixing bowl. Then pour over the hot water. Stir together briefly. Then snip open the sausage casings, adding the sausage meat to the bowl as you go. Using your hands, combine the sausage and stuffing mix together until well mixed. Set aside.
- Bring the potatoes to a boil in a pan with a little salt. Leave on a rolling boil for 15-20 minutes, until tender.
- While the potatoes are boiling, fry the Brussels sprouts (or broccoli) and onions in the olive oil and black pepper over a medium-low heat for 6-8 minutes, or until the veg is starting to brown.
- Once the potatoes are cooked, drain and transfer to medium-large oven proof dish. Using a wide-bottomed glass, gently press down on the potatoes to smash down. Note you aren’t mashing them, just bursting them open and flattening them a little. You want them to be in an even layer.
- In a jug, measure in the cream, add the parmesan and stir in well using a fork. Pour the mixture over the potato layer as evenly as possible.
- Add the sausage stuffing mix to the top of the creamy potato layer in the oven dish using your hands, making it into an even layer.
- Then add a layer of the cooked Brussels sprouts (or broccoli) and onion mix.
- Sprinkle over the grated cheddar. Transfer to the oven and bake for 30 minutes, or until the top is golden and the sausage layer is cooked through. Allow to cool slightly for 5 minutes.
Notes
1) Serves 6 people as a main dish, up to 10 as a side dish to roast chicken or turkey.
2) To sub sprouts for broccoli, everything stays the same, just slice the florets into no more than 1cm slices.
Baby & Toddler
Suitable from 12 months + Chop through everything with a sharp knife until everything is in small, bite-size pieces.
YOUNGER CHILDREN & FUSSY EATERS
If they won’t eat Brussels sprouts, so go for broccoli instead. If they don’t like broccoli either, you may want to cook a safe veg for them to have on the side.
STORAGE
Store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Can also freeze, just defrost for 24 hours in the fridge, add just a little milk (so doesn’t dry out) and reheat in the microwave, until steaming hot all the way through.
Nutrition
Calories: 850kcalCarbohydrates: 55gProtein: 34gFat: 55gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 152mgSodium: 1478mgPotassium: 1233mgFiber: 6gSugar: 7gVitamin A: 1341IUVitamin C: 78mgCalcium: 359mgIron: 4mg
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